How To Make Candied Bacon Fudge

We still can't knock that tasty candied bacon kick we've been on lately. With the holidays near, there seems to be even more ways to put it to use, this time we paired it with chocolate fudge. It's a super tasty treat that would be great as a gift or on your own table, that is if you can keep from sneaking into the kitchen at night and snacking on a piece — or 8 (that's normal right?).

Now we have to admit, the photos above, just don't do the out-of-sight taste of this sweet treat justice. We knew it was going to be out of sight, but we had no idea that it would diminish the value of a dollar as all transactions will now be taking place in candied bacon fudge (we're only slightly kidding). It's a little sweet, a little meat and a whole-lotta good eats!

We originally saw this idea done over at Jules Food, where she coated her bacon in caramel instead of candying it. Although her photos look amazing and it sounds delicious, we just didn't have it in us for the marathon of sugar work, baking and assembly it would all require.

Though we did learn from our own adventures in bacon fudge making, that your bacon does need to be cool enough to touch, but warm enough to merge the candied surface of the bacon to the fudge it's being placed into. We noticed the parts of our bacon that didn't receive as much sugar as the others didn't have the same sticking power and although still tasty, made the pieces of fudge break apart slightly. Here's how to get started:

Prepare an 8"x8" baking dish by lining it with parchment paper (or buttering it heavily). Prepare bacon according to directions and fudge to directions.

Add half of the fudge to the baking pan and press firmly into the corners and smooth the top. Add strips of bacon across the surface, making sure to press the fudge down to eliminate air bubbles. Work quickly so bacon doesn't cool completely to create a tight bond between the two. Layer remaining fudge and bacon. For a "sliced bacon look" don't smooth the top and leave uneven ridges and mounds. If you'll be cutting into squares, go ahead and smooth the top with a spatula.

For most recipes, the addition of the refrigerator will make your fudge set up within an hour, though if you use Alton Brown's recipe above, only place it in the refrigerator with a double layer of plastic wrap to keep out moisture from other items in your fridge. Cut when firm, either in 1-inch squares, strips, or half strips! The choice is yours! Enjoy!